2,929 salt chicken recipes

Chilled Caribbean papaya-orange soup blends ripe papaya, fresh OJ, and a hint of cumin into a silky, refreshing starter. Topped with crunchy almonds and coconut for a tropical twist.

Whole chicken braised with dried apricots, currants, and apricot brandy until fall-apart tender. Thyme and sliced lemon round out this sweet-savory comfort dish that fills the house with warmth.

A whole roast chicken stuffed with cherries, rubbed with paprika and cinnamon, then slow-roasted in white wine until the juices run sweet and savory. Served over spiral noodles with a cherry-wine pan sauce.

Velvety from-scratch cream of broccoli soup pureed until silky smooth and finished with cream, milk, and your choice of melty cheese. A warming, veggie-loaded bowl that beats anything from a can.

Traditional Indian murga curry with bone-in chicken simmered in a ginger-garlic tomato masala finished with a splash of vinegar. Simple, rustic, and ready in 25 minutes flat.

Slow cooker chicken drumsticks glazed in orange juice and honey with a kick of jalapeno. Just 5 minutes of prep, then the crockpot does all the work for tender, sweet-heat chicken.

Made with ground beef, pine nuts, almonds and chestnuts, this stuffing is perfect for any holiday you celebrate!

Cooked chicken, rice, cheddar cheese, and vegetables baked together into a hearty loaf. A simple one-dish comfort meal that uses leftover chicken or turkey.

Tender chicken breasts and golden potatoes sizzle in butter with oregano and Italian herbs in this cozy one-skillet dinner. Ready in an hour with just 15 minutes of prep.

Tandoori chicken marinated in spiced yogurt with ginger, garlic, cumin, and coriander, then broiled until charred and juicy. A 6-hour yogurt soak for deep, authentic flavor.

Light cream of mushroom soup made with fresh mushrooms, skim milk, chicken bouillon, and cornstarch. A low-fat homemade alternative to canned cream of mushroom soup.

Tom Kha Gai - Thai coconut chicken soup with lemongrass, galangal, and dried red chiles. A creamy, aromatic broth simmered from scratch and served with white rice.

Potage Parisienne is a classic French potato and leek soup thickened with a butter-flour roux and finished with heavy cream. Two pots merge into one velvety, elegant bowl.

Chicken with forty cloves of garlic braised in olive oil, vermouth, and tarragon under a sealed lid. A classic French dish where the garlic turns soft and buttery enough to spread on bread.

Whole roast chicken stuffed with pine nut and currant rice pilaf, basted with yogurt for golden, tangy skin. A Middle Eastern-inspired roast with a fragrant rice filling.

Skinny scalloped potatoes layered with Swiss cheese, garlic, and pimientos, baked in chicken broth instead of cream. A lighter take on the classic casserole.